Panzanella with Basil Vinaigrette
by Chef Maggie Perkins
Day old bread, torn into bite-sized pieces
Tomato and cucumber, flesh, skin, inner pulp and seeds, bite-sized
Shishito Peppers, sliced thinly
Optional: thin slivers of Mozzarella cheese
3:1 ratio of oil to acid (here we used 2 cups Extra Virgin Olive Oil to 2/3 c Apple Cider Vinegar)
1tsp Dijon mustard
2 Garlic cloves, or to taste, peeled, smashed, minced
1/2 bunch (approximately 1/3 cup) finely chopped basil
Sea salt and ground black pepper, to taste
In a large salad bowl, combine salad ingredients. Allow to sit, covered, about an hour to release some of vegetables’ juices.
In a deep-bottomed bowl, whisk together apple cider vinegar, mustard, garlic, and honey. In a slow, steady stream, add olive oil to mixture, whisking constantly, until emulsified (well-blended). Whisk in chopped basil, salt, and black pepper to taste.
Toss dressing with reserved salad. Let sit, covered, for a minimum of 30 minutes. Serve at room temperature.
Photo Credits: Maggie C. Perkins, of Notes from Maggie’s Farm.